Preparation

Prepare the grill for the direct heat method. Mix the jalapeno, salt and pepper and coat the steak with the mixture. Place the steak on the hot grid using a medium hot fire. Grill for 6-7 minutes per side for medium done. Assemble the cabbage, bell pepper, basil, mint and cilantro in a large bowl and reserve. In a mixing bowl whisk the garlic, ginger, lime juice, fish sauce, sugar and peanuts until blended. Remove the steak from the grill, let cool for ten minutes prior to slicing against the grain. Top the salad with the sliced steak and pour the dressing over the salad. Recipe by: Steve Dolinsky of CLTV News Good Eating